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MR MIKES Steakhouse Casual

101 - 4706 73 Street Camrose AB T4V 0E5 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 1, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on February 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 5 separate inspections, most recently on May 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 2, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The hand sink closest to the walk-in cooler is leaking. Please have this repaired.**Incorrect parts have been ordered multiple times - new sink has been ordered to rectify the issue**
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored in bulk food items (such as flour) with the handles directly touching the food item. As the bulk bins are shallow, it is recommended to store the scoops outside the bin in a clean container. Alternatively, scoops may be stored inside the bulk bin, but the handle must not touch the bulk food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One hand sink in the kitchen was dispensing only cold water. This was adjusted at the time of inspection-The hand sink closest to the walk-in cooler is leaking. Please have this repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tap at the 2 -compartment sink is leaking. Please have this repaired.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were noted on the counters. Please ensure they are stored in a sanitizer concentration when they are not actively being used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored in bulk food items (such as flour) with the handles directly touching the food item. As the bulk bins are shallow, it is recommended to store the scoops outside the bin in a clean container. Alternatively, scoops may be stored inside the bulk bin, but the handle must not touch the bulk food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips (for both iodine and chlorine dishwashers) were available; however, they were expired. Please obtain new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One hand sink in the kitchen was dispensing only cold water. This was adjusted at the time of inspection-The hand sink closest to the walk-in cooler is leaking. Please have this repaired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the back door needs to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tap at the 2 -compartment sink is leaking. Please have this repaired.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bagged chicken beef blend was stored directly on the floor in the walk-in cooler.Staff moved chicken beef blend to the bottom of the shelving rack.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping on the lower left side of the door by the receiving area is in disrepair, with light shining through it.Please ensure weatherstripping is repaired or replaced in order to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed gold stick fly trap hanging by the dishwasher/storage area.Please ensure gold stick fly trap is moved to the back of the facility or discarded to prevent any contact of dead flies with food items.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable plastic to-go containers were being used/re-used as scoops for dry ingredients.- Directed staff to use scoops with handles or spoons instead.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer for dishwasher was measured at 0 ppm.- Operator switched out chlorine sanitizer bucket and primed lines.- Dishwasher was tested again and chlorine sanitizer was measured at 100 ppm.- Please ensure chlorine sanitizer is at 100 ppm at dish levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal for the cooler drawer for burgers is in disrepair. - Operator stated part is already on order.- Please ensure this equipment is maintained in good repair.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of one of the microwaves at the cook line is in disrepair. It is has been taped up with duct tape.- Please repair or replace the handle and/or the microwave entirely.Note: Duct tape is not an easily cleanable surface. This increases the risk of cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the ice machine has visible grime, scale, and mold build up.- Staff cleaned/sanitized this during the inspection.- Also, discussed with staff to have this cleaned/sanitized more frequently.- Operator noted they will adjust the frequency on their cleaning schedule.

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